Coq au Vin Blanc
Ingredients
- 8 chicken thighs, bone-in
- 300 ml dry white wine
- 200 ml chicken stock
- 300 g chestnut mushrooms
- 200 g shallots
- 3 cloves garlic
- 150 g crème fraîche
- 20 g fresh tarragon
- 2 tbsp sunflower oil
Nutrition (per serving)
- Calories
- 749 kcal
- Protein
- 47.5 g
- Carbohydrate
- 12.3 g
- of which sugars
- 6.9 g
- Fat
- 50.8 g
- of which saturates
- 17.4 g
- Fibre
- 2.3 g
- Salt
- 0.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the chicken thighs. Heat the oil in a large casserole and brown the chicken on all sides in batches. Set aside.
- 2
In the same pan, fry the peeled whole shallots and halved mushrooms for 5 minutes until golden. Add the crushed garlic and cook for 1 minute.
- 3
Return the chicken to the pan, pour in the wine and stock, and bring to a simmer. Cover and cook for 35 minutes until the chicken is cooked through.
- 4
Remove the chicken. Stir in the crème fraîche and simmer uncovered for 5 minutes to thicken slightly. Return the chicken, scatter with tarragon, and serve.
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